Pumpkin Fluff

A no bake, no wait dessert dip that will have everyone asking for the recipe! This easy Fall recipe is perfect for serving to guests, with just 4 ingredients needed.

4.57 from 32 votes

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Course: Desserts

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: Servings

Calories: 41kcal

Author: Dolly (Dash for Dinner)

Ingredients

▢ 1 15oz can pumpkin puree
▢ 1 3.5oz/102g package vanilla pudding mix
▢ 1 12oz container frozen whipped topping (i.e. Cool Whip), thawed
▢ 1 - 1 ½ teaspoons pumpkin pie spice* See notes for substitution

Instructions

Add the pumpkin to a large bowl.
Add the contents of the package of vanilla pudding mix, as well as the pumpkin pie spice.
Beat with an electric hand blender, or whisk vigorously by hand.
Once combined, add the thawed whipped topping. Fold it in with a silicone spatula until smooth and uniform.
Chill until ready to serve, or serve immediately.

Notes

For Serving:

Apple slices
Graham crackers
Gingersnap cookies
Pretzel rods

*Pumpkin Pie Spice Substitute:

If you don't have pumpkin pie spice, you can use this recipe to create your own blend. This will make approximately 2 teaspoons, so you will have some leftover (the recipe calls for 1.5 teaspoons). Store your extra pumpkin pie spice in a small airtight container. You can easily double, triple, or quadruple the recipe to make a larger amount to store for future recipes.

¾ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon allspice
¼ teaspoon cloves

Light/lower calorie: Substitute the pudding mix for sugar free pudding mix, and the whipped topping for light or sugar free Cool Whip. Serve with apple slices and reduced fat graham crackers.

Sugar free: Use sugar free pudding mix, and sugar free Cool Whip to make this Pumpkin Fluff Dip sugar free.

Gluten free: The recipe as written is gluten free! Yay! Just ensure to serve the dip with gluten free sides like gluten free graham crackers, apple slices, etc.

Nutrition